Scopus
YÖKSİS Eşleşti
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
International Journal of Gastronomy and Food Science · Aralık 2021
YÖKSİS Kayıtları
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
International Journal of Gastronomy and Food Science · 2021 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ MİNE ASLAN →
Makale Bilgileri
DergiInternational Journal of Gastronomy and Food Science
Yayın TarihiAralık 2021
Cilt / Sayfa26
Scopus ID2-s2.0-85125888945
Özet
This study aimed to evaluate the effects of fermented soy powder (FSP) and fermented lupin powder (FLP) at 0–30% ratio on chemical, physical and sensory properties of cake samples. The 30% usage ratio of legume powders increased the protein, ash, fat, Ca, Cu, Fe, Mg, Mn, P and Zn content of cake samples up to 15.8%, 2.0%, 22.4%, 113.19 mg/100g, 0.27 mg/100g, 3.34 mg/100g, 48.64 mg/100g, 0.68 mg/100g, 441.82 mg/100g and 1.60 mg/100g (for FSP) and 13.2%, 1.7%, 19.9%, 99.04 mg/100g, 0.25 mg/100g, 2.65 mg/100g, 22.41 mg/100g, 10.56 mg/100g, 376.17 mg/100g and 1.29 mg/100g (for FLP), respectively. The total phenolic content and antioxidant activity content of the cake samples containing FSP ranged between 2.61 mgGAE/g and 3.60 mgGAE/g and between 34.34% and 41.35%, respectively. Cake samples with FSP at all utilization levels contained higher antioxidant activity than cake with FLP. Increasing ratios of FSP presented lower L* and b* crust color compared to control. FLP had a less negative effect on the volume and firmness values of cake than FSP. Sensory analysis results revealed that the use of FSP and FLP over 20% ratio decreased overall acceptability scores of the cakes.
Yazarlar (2)
1
Mine Aslan
2
Nermin Bilgiçli
ORCID: 0000-0001-5490-9824
Anahtar Kelimeler
Cake
Fermentation
Lupin powder
Soy powder
Wheat flour
Kurumlar
Necmettin Erbakan Üniversitesi
Meram Turkey
Metrikler
10
Atıf
2
Yazar
5
Anahtar Kelime